Full bodied with complex flavors of sweet lemongrass and grape with a long aftertaste and light floral aroma.

PT Toarco Jaya was established in the Tana Toraja region in Sulawesi in 1976. They operate their own plantation and run a collection system to buy parchment from local people to put together lots like this one. Indonesian coffees often get lumped into a category...read more that folks immediately associate with flavors like, earth, tobacco, dirt, leather etc. Much of this is due to the processing flavor that comes from wet hulling, where coffee is stripped of its protective parchment layer at 35-40% moisture content and then finishes it’s drying, exposed to all the elements. Since coffee is porous and absorbs whatever’s around it, in this process the “flavors of the earth” become part of the cup. This coffee is processed with the washed method, similar to Central American coffees, and the cup profile is much different, we're able to taste the actual flavor of the coffee, and not have that muddled or disguised by processing flavor.

This particular lot is also a peaberry, which means that instead of two seeds forming inside the coffee cherry, only one forms and creates this rounded shape. These have to be sorted out from the larger lot by hand. The thought is that the cherry concentrates more of its flavor on to one bean, therefore making the coffee tastier. That’s not always the case, but it seems to have worked with this lot because it’s tasty as rainbows.